Chocolate Caramel Tart
Pate Sable (Crust)
- 1 Cup Unsalted Butter
- 3/4 Cup Powdered Sugar
- 1/4 tsp Salt
- 1/2 tsp Vanilla Extract
- 2 Eggs
- 2 1/2 Cups All Purpose Flour
Caramel Sauce
- 1 1/2 Cup Granulated Sugar
- 4 Tbsp Corn Syrup
- 1/2 Cup Water
- 4 oz. Unsalted Butter
- 2/3 Cup Heavy Cream
Chocolate Ganache
- 2 Cups Semi Sweet Chocolate Chips
- 1 Cup Heavy Cream
Garnish
- Chocolate Shavings
- Chocolate Pearls
Pate Sable (Crust)
- Preheat oven to 350 degree F
- In mixing bowl with paddle attachment, cream together the butter, powdered sugar, salt and vanilla extract
- Scrape down the sides of the bowl and mix until butter is smooth
- Add in eggs one at a time and mix until fully combined
- Slowly add in the flour
- Continue mixing on low speed until all the dry ingredients are incorporated
- Remove the dough the bowl onto a lightly floured surface and form it into ball
- Wrap the dough in plastic and chill for 30 min
- Once the dough is chilled, remove the dough and let it sit on the counter for 5-10 minutes to slightly soften
- roll the dough out on a lightly floured surface to approx. 1/8 inch thick and 12 inches round
- (this recipes makes 2 tart shells, so wrap the other half up and refrigerate or freeze for another time)
- Place the dough into a tart pan and press to form the shape of the pan
- Cover the dough with plastic wrap and stick in the freezer for 20 minute before baking (this prevents the dough from shrinking)
- Press a piece of parchment paper into the center of the tart shell and fill with pie weights or uncooked rice to cover the entire surface of the tart
- Bake the crust for 10 minutes, remove the parchment paper filled with pie weights and place the crust back into the oven for 2-4 minutes (to quickly cook the surface of the crust
- Allow the tart shell to cool completely before removing from the pan
Caramel Sauce
- In a large sauce pan, combine all the sugar, corn syrup and water
- Bring to a boil and cook until it become a dark amber color
- Remove the pan from the head and add in the butter and cream
- Whisk until smooth and all ingredients are combined
- Pour the caramel into a glass jar or bowl and allow it to cool completely before using and storing
- (You will have extra sauce and it can be refrigerated and enjoyed over ice cream, drizzled over cakes or just spooned in your mouth π for 2 weeks!)
Chocolate Ganache
- In a small sauce pan, bring the heavy cream to a simmer
- Pour the chocolate chips into the heavy cream and allow it to sit for 2 minutes
- Whisk the ganache until shiny and smooth
- Use immediately or store in an air tight container and refrigerate for 1 week
Assembly
- Place your baked tart shell on a serving platter
- Cover the surface of the shell with caramel sauce
- Allow the caramel sauce to sit for 5 minutes before adding the ganache
- Pour melted ganache over the caramel sauce to fill the remaining shell
- Allow the ganache to set (refrigerate if you are in a hurry) before adding the garnish
- Add shaved chocolate, chocolate pearl and any other garnish you like!
- Enjoy